SHRIMP WITH MANGO CITRUS SAUCE

SHRIMP WITH MANGO CITRUS SAUCE

4-5 large raw Shrimp per guest
½ t cayenne pepper
S&P
Bitter greens such as mesclun
Olive oil – the really good stuff.
Balsamic Vinegar

Mango Citrus Sauce:
1 Orange, peeled
1-2 t Chopped Red Chili Peppers
2 large Shallots, finely sliced
1 inch piece of fresh Ginger (no subs please), peeled and sliced very thin
1 Lime
S&P
Olive Oil

For Sauce:
Peel and pit your mangos, blend until smooth with the orange, set aside

Heat oil over medium heat, in a skillet that is large enough to hold you mango mixture.
Add shallots, ginger and chili (use 1 t if you like mild and 2t if you like it hot). Heat until fragrant and shallots are clear – don’t brown it!!

Add mango mixture, reduce heat to medium low and heat through, about 5-6 minutes. Stir frequently.

Remove from heat and let rest for at least an hour, more is better.

Strain out the ginger, shallots then chill until very cold. **

Just before service, taste for S&P, add juice from lime to taste – I use about half a small lime.

This sauce can be made 2 days ahead, cover and refrigerate.

** You can chill without straining for longer but sometimes the chili and ginger get very intense – you’ve been warned!

For Shrimp:

Toss Shrimp with olive oil, a small amount of cayenne pepper, salt and black pepper. Set aside.

Prepare your plate:

This will all go very fast so prepare your plate before cooking the shrimp. Toss your mesclun with oil & vinegar place a small pile in the middle of the plate.

Pour a circle of sauce around the greens, be generous, but don’t make a pond, it looks best if there is a little space between the sauce and salad. Set aside.

Finish:

Heat non-stick skillet over medium heat – you want the pan hot, but no screaming. Quickly sauté the shrimp until starting to turn pink – they will continue to cook as they sit.

Place 4-5 shrimp per guest in the circle of sauce – serve.

Okay I used 6, but they were smaller than I wanted.